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Pete's Fresh Supermarket

March 8, 2012 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings6
critical findings2

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.THE HOT HOLDING DISPLAY UNIT ON THE NORTH END HAVE A 120.0F AMBIENT AIR TEMPERATURE,SOME ITEMS ARE ON DOUBLE PANS.THE UNIT WAS PULLED APART AND THE TEMPERATURE WAS RAISED TO 142.6F AT THIS TIME.(CRITICAL 7-38-020)CITATION ISSUED .
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All hot food shall be stored at a temperature of 140F or higher.20-25 LBS. OF COOKED MEAT LOAF,PORK CARNITAS,SAUSAGE & BEEF WAS FOUND AT 123.6F-130.0F.THE BEEF IN THE TURNED OFF ROTISSERE SPINDLE WAS 64.5F.ALL ITEMS WERE QUICKLY COOKED AND OR REHEATED TO 165F AT THIS TIME.THE TEMPERATURE LOG BOOK WAS BEING REORGANIZED AND WAS CHECKED AT THE END OF INSPECTION.(CRITICAL 7-38-005A)CITATION ISSUED.
code 3Priority
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.THE BUTCHER KNIVES ARE STORED DIRTY IN THE HOLDER & THE SMALL MEAT GRINDER PLUNGER IS STAINED.WASH,RINSE & SANITIZE ALL FOOD UTENSILS PRIOR TO STORAGE.
code 31
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.THE FOOD CARTS ON WHEELS AND WALK IN KITCHEN COOLER SHELVING ARE RUSTY,REPAIR OR REPLACE UNSANITARY EQUIPMENT INCLUDING THE FIRE SPRINKLER HEAD ESCUTCHEON IN THE BUTCHER SHOP.MOVE THE MEAT GRINDER FROM UNDER THE COOLER DRAIN LINE.
code 33
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: The walls and ceilings shall be in good repair and easily cleaned.REPAIR THE RUSTY SPOTS ABOVE THE BUTCHER ROOM THREE COMPARTMENT SINK AREA.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.CLEAN THE DEAD INSECTS OUT OF THE BUTCHER SHOP LIGHT SHIELDS.
code 36

What changed since the previous inspection?

Compared with Pass on October 28, 2011: 6 findings appeared for the first time.

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.